Wednesday, January 8, 2014

Cranberry Pumpkin Bread

Happy (belated) New Year everyone! I hope you all enjoyed the holidays! It's been far too long since I've posted anything here, but I've been away having family time and eating way too much - I hope that sounds familiar to some of you...

Since it's freezing almost everywhere (apparently) and I'm sure you've all been just sitting at home pondering over what to do with your leftover pumpkin and cranberries, may I suggest using this bread recipe? It's extra tasty warm.

What you'll need:

140g plain flour (I used a GF blend here)

90g caster sugar

1 tablespoon baking powder

2 tsp ground cinnamon

1 tsp ginger

1/2 tsp nutmeg

1 tsp vanilla

pinch of salt

40 g unsalted butter (room temperature)

120ml milk

2 eggs

200g pumpkin puree

300g cranberries

200ml orange juice

What to do for the cranberry sauce:

Rinse off the cranberries and then dump them into a saucepan with the orange juice. Bring just to a boil, then simmer until the cranberries pop. Set aside to cool while you prep the rest of the batter.

What to do for the bread:

Preheat your oven to 170C/325F.

Put the flour, sugar, baking powder, cinnamon, nutmeg, and ginger in a large mix bowl and stir together.

Next blend in the milk, butter, eggs, and vanilla with a handheld mixer on low/medium.

Once the batter is well blended, gently fold in the cranberry sauce.

Lightly butter a bundt tin and pour the batter in. Level off the top with a spatula or spoon.

Bake for approximately 40 minutes, or until an inserted fork comes out clean.

Loosen the edges of the loaf away from the tin using a spoon, and leave to cool for at least 15 minutes before attempting to remove from the bundt tin.